Instant Pot Dinner Rolls are truly amazing and are actually really easy to make. They are the perfect side dish for any meal. These might be the best thing I have ever made in my Instant Pot.

Today, I will teach you how to make a great batch of Instant Pot Dinner Rolls. These are light, fluffy and absolutely mouth watering. The texture is amazing, and they are so awesome with a smear of butter.

Follow the steps to make a great and easy batch of Instant Pot Dinner Rolls.

How To Make Instant Pot Dinner Rolls

Here Are The Ingredients That You Will Need To Make These Dinner Rolls-

All-Purpose Flour
Active Dry Yeast
Water
Salt
Brown or Granulated Sugar
Olive Oil
Egg

In a cup or a glass combine yeast, sugar and about 1/3 cup lukewarm water. Mix well and set aside for 5 minutes. — In a cup or a glass, combine yeast, sugar, and about 1/3 cup lukewarm water. Mix well and set aside for 5 minutes.

In the Instant Pot combine the flour, salt and the yeast mixture. Start mixing with a wooden spoon. Add the olive oil and continue stirring. Little by little add the remaining water. Mix until a soft and not too sticky dough forms. Knead it with a hand shortly, to make sure all the flour is evenly absorbed. — In the Instant Pot, combine the flour, salt, and yeast mixture. Start mixing with a wooden spoon. Add the olive oil and continue stirring. Little by little, add the remaining water. Mix until a soft and not too sticky dough forms. Knead it with a hand shortly to make sure all the flour is evenly absorbed.

Make a ball out of the dough and leave it in the Instant Pot. Cover with the glass lid of the pot or with a plate: you don't need to use the pressure lid. — Make a ball out of the dough and leave it in the Instant Pot. Cover with the pot’s glass lid or with a plate: you don’t need to use the pressure lid.

Press the yogurt button and set it to 60 minutes at “normal.” Make sure it is not on “boil”! When the program is over, the dough should have at least doubled its size.

Divide the dough in 12 parts. Knead each part gently and then extend it on your hand. Wrap the sides, creating a roll with the wrapped size down. This step would make the bread puffier. — Divide the dough into 12 parts. Knead each part gently and then extend it on your hand. Wrap the sides, creating a roll with the wrapped size down. This step would make the bread puffier.

Arrange the rolls into a rectangular pan (7 x 11 inch or similar), lined with parchment paper. Let them sit for 15 minutes in the oven with just the light on.

Brush the rolls with the lightly beaten egg. Bake for 20-25 minutes at 390 degrees F/ 200 degrees C or until the tops start becoming golden.

Some Notes and Tips About Making These:

Make sure you mix the active yeast with lukewarm water and not with hot. Hot water may kill the yeast, and the dough may not raise.
You may need to use slightly less or slightly more water for the dough. For that reason, avoid pouring it all at once.
Alternatively, you can make the dough in a stand mixer fitted with a dough attachment, following the ingredients’ same order. When the dough is ready, transfer it to the instant pot to proof.
These rolls are fluffy and soft, with a mild crust on top. Store them in airtight containers for up to 2 days. You can also freeze them in closed freezer bags for up to 3 months.

Some Other Great Instant Pot Recipes-

INSTANT POT BLUEBERRY LOAF

EASY INSTANT POT EGG DROP SOUP

INSTANT POT QUESO

SOME HELPFUL PRODUCTS USED IN MAKING THIS RECIPE-

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